Danche Chelbesa is Canyon's first carbonic maceration processed coffee, produced by the very capable hands of SNAP coffee. The carbonic maceration process involves fermenting the freshly-harvested coffee cherries in an anaerobic environment (without oxygen) for 30-60 hours. This results in an incredible development of the flavors in the coffee, including notes of tropical fruit, raspberry, rosewater, and jasmine.
The beans were grown and harvested around the Worka Chelbesa community, which sits between 1900 - 2200 meters above sea level (MASL). Worka Chelbesa is located in the Gedeb District, which in turn is part of the larger Gedeo Zone. Coffees from the Gedeo Zone are collectively referred to as Yirgacheffe—even though Yirgacheffe is also a town and a district within the Gedeo Zone.
Grown in Ethiopia, roasted in Los Angeles